• Finely chop garlic.
• Thinly slice carrot into half-moons.
• Drain sweetcorn.
• Drain black beans (but don’t rinse). 

TIP: Not rinsing the beans helps to thicken the sauce.

• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat.
• Add carrot and cook, stirring, until softened, 3-4 minutes. 
• Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes.
• Add black beans, corn, passata, stock concentrate, the water and brown sugar
and stir to combine.
• Cover with a lid and bring to the boil, then reduce heat to medium and simmer, 
stirring occasionally, until veggies are tender, 15-20 minutes. 

• While the chilli is simmering, slice avocado in half, scoop out flesh, then cut into 
1cm cubes.
• In a small bowl, add avocado and light sour cream and lightly mash with a fork, 
until combined. Season to taste with salt and pepper.
• When the veggies are tender, remove pan from the heat, then stir through baby
spinach leaves, the butter and mild chipotle sauce. Season to taste. 

• Divide one-pot chipotle black bean and veg chilli between bowls.
• Top with Cheddar cheese and avocado crema to serve. Enjoy! 

TIP: Keeping a portion for later? See storage and reheating instructions under 
allergens!